Rellenong Bangus (Stuffed Milk Fish)

How to make Rellenong Bangus, a very delicious Filipino dish.

Rellenong Bangus is a special and a signature Filipino delicacy where bangus or milkfish is deboned then stuffed with its meat sauteed in onions and garlic with carrots, bell pepper, peas and raisins. Feel free to add sweet pickle relish. Rellenong Bangus can be fried or baked or even steamed. before serving. Egg and flour is added to bind the stuffing together. It is usually served with banana ketchup or sweet and sour sauce. 

1 big (2 pounder) bangus (milk fish
6 cloves of garlic, minced
1 medium onion, chopped

2 eggs, beaten

1 small carrot, chopped

1 medium potato, chopped

1 can sweet peas 

1/2 cup raisins
1 medium bell pepper, chopped
1/2 cup flour
2 tbsp cooking oil
salt and pepper to taste


  1. Scale and remove innards of the bangus leaving the belly intact. Slowly remove the meat of the bangus from the skin using a long spoon to scape all the meat from the skin. Refrigerate the skin.
  2. Boil fish meat in 1/3 cup water over medium-low heat until water evaporate while stirring occasionally. Allow to cool. Remove the bones from the meat and set aside.
  3. Heat oil over medium heat. Add onion and garlic, saute until aromatic. Add deboned fish meat, carrot, potato, bell pepper, raisins and snow peas. Stir and cook for about 3-5 minutes. Season with salt and ground pepper to taste. Transfer mixture to a plate and allow it to cool. Once cool add egg and flour. Mix until well combined. 
  4. Gently stuff the bangus skin with the mixture making sure it is firmly pack with stuffing. Sew the cavity if needed. 
  5. Frying: Heat enough oil in a wide pan over medium heat. Slowly add the stuffed bangus in the pan and allow to cook until nicely brown and skin turns crisp while turning sides. Allow to cool before slicing. Best when served with banana ketchup. You can also baked the Rellenong Bangus in 400 degrees instead of frying. Make sure to brush both side of the stuffed bangus first with oil and bake each side for 15-20 minutes. Enjoy!


  1. ka gwapa gid nga relleno, cil---it is a picture of perfection! tani may virtual taste-test man ba...

  2. hi nat, daw kalapsi gid gani sang ginbake pero ang sabor is same as fried.
    how i wish may virtual taste test. guro gatinambok ta tanan hahaha libre na panyapon ta

  3. tahum gihapon, 'cil. isa pa, indi you did not skimp on ingredients. ka nami gid sang pang stuff. what was the most difficult part? long time ago, when i did this, the frying was the hardest. i will bake mine next time.

  4. i agree w/ u, the hardest part was the frying. even though i have this huged kawa still it's kinda impossible to turn the relleno. baking was a lot easier. i sprayed PAM sa aluminum foil before wrapping it to bake. pag siksik sang bangrus, i followed inday hami's direction, cook the bangrus with some water.
    next time i will bake it first for maybe an hour then maybe the following day fry it. next week pancit molo naman ah hehehe


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